texasglock23

iTrader: (1)

About 180-195 with juices, we'll play it by ear. Or rather sight and taste.

Three6GMC

iTrader: (11)

Now that's a TEXAS chicken fried steak I love venison! Lucky...

Chevy-Fun

iTrader: (1)

I luv them too. Had one today when I stopped by my parents but sandwiched in bread n gravy. Woulda ate another but was runnIn late

Vince B

iTrader: (1)

I've never cooked that low with my smoker. One thing that concerns me here is the temp of the meat after 4 hours. Rule of thumb is after the meat is out of the fridge 40* or lower, it needs to reach 140* within 4 hours. What happens after the 4 hour mark is the food starts to grow bacteria. When I cook in general I always try to accomplish this. Not telling you your way is wrong but its something to think about.

texasglock23

iTrader: (1)

My smoker is at temp in less than an hour...and stays at whatever temp I want it. I use several method, but when doing a brisket I run 200-250, and it is ready to go on in a half hour or so usually. I smoke a brisket for 6-12 hours depending on the mood. Last time I had to employ three tongs and a large slicing fork to get if off the smoker.

Str8Ugly

iTrader: (3)

butter milk or just regular milk? i typically use butter milk helps break down enzymes in meat better also give it a little tang as well.

that looks like a good brown gravy too i like seeing all them little bits of flavor floating in it

texasglock23

iTrader: (1)

either or, but I use buttermilk personally. It came out perfect for the first time making it!